Baked Chicken Taquitos

5 from 2 votes

The chicken is full of flavor with all of that ranchy deliciousness and the cream cheese AND cheese make these totally over the top.

Prep Time30

Cook Time10

Total Time40

Course: Mom's Best 100 Easy Chicken Recipes

Keyword: chicken, cookbook, easy, mexican, taquitos

Servings: taquitos

Author: Sweet Basil

2 teaspoons Oil
1/3 Cup Yellow Onion minced
1 Small Red Bell Pepper minced
1 Whole Rotisserie Chicken picked over and shredded
3 Tablespoons Cream Cheese softened
2 1/2 Cups Monterey Jack Cheese shredded
1/4 teaspoon Ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/2 Cup Green Enchilada Sauce
1/2 Cup Roasted Tomatillo Salsa We prefer the fresh vs jarred from Salsa Queen in Utah
1 teaspoon Kosher Salt
1 Package Small Corn or Flour Tortillas
1/2 Cup Oil for brushing

Prepare the avocado crema by placing all ingredients into a blender and blending until smooth. Store in the fridge until serving. Prepare the pico and store in the fridge as well. Make the guacamole while the taquitos are cooking.
1 Avocado, 1/2 Cup Sour Cream, 2 Cloves Garlic, 1/2 teaspoon Kosher Salt, 2 teaspoons White Vinegar, 1/4-1/2 teaspoon Chili Powder, 1/4-1/2 teaspoon Cumin, 1 Lime, 2 Tablespoons Water

Heat the oven to 425.
In a skillet over medium heat add the oil and saute the onion and peppers until tender. Remove from heat and add to a large bowl with the chicken.
2 teaspoons Oil, 1/3 Cup Yellow Onion, 1 Small Red Bell Pepper, 1 Whole Rotisserie Chicken
Combine the chicken, cream cheese, cheese, seasonings, enchilada sauce, salsa and salt to taste, stirring well to combine.
3 Tablespoons Cream Cheese, 2 1/2 Cups Monterey Jack Cheese, 1/2 Cup Green Enchilada Sauce, 1/4 teaspoon Ground Coriander, 1 teaspoon Garlic Powder, 1 teaspoon Ground Cumin, 1 teaspoon Chili Powder, 1/2 Cup Roasted Tomatillo Salsa, 1 teaspoon Kosher Salt
In a bag, microwave the tortillas or cook on a high heat skillet to make the tortillas pliable.
1 Package Small Corn or Flour Tortillas
Place a large spoonful of filling on one side of the tortilla and roll up tight.
Place on a greased cookie sheet, seam side down, and repeat until all tortillas are used. We like to freeze half in a ziploc bag for a week or wrap individually in plastic wrap and place in a freezer bag for a month.
Brush each taquito with oil and sprinkle a little salt to taste.
1/2 Cup Oil
Bake the taquitos for 10-15 minutes.
Toss the lettuce and cabbage together and place on a platter. Arrange the taquitos on top and drizzle with the crema. Serve with guacamole and pico de gallo.
2 Cups Shredded Lettuce, 3/4 Cup Shredded Cabbage, Pico De Gallo, Guacamole

Use the same prep above, brushing all sides with oil.
Heat the airfryer to 390 and bake for 6 minutes, turn and bake another 6 minutes for 12 minutes total. Watch carefully as some tortillas seem to brown faster than others.

These taquitos can be frozen and placed in a ziploc bag to conveniently pull out at any time for a quick meal or snack

Originally this recipe used a ranch packet instead of the salsa, enchilada sauce and spices above, but we prefer this newer recipe.